Recipe: Herb Fried Chicken

Nov 10, 2011 | 4 comments

I was at a loss what to cook for a quick, cheap, and healthy dinner. For the same reason as everyone else, I don’t typically like the heavier fat-laden fried foods, but last night’s chill in the air begged for something warm and delicious.


I heated up  some of my Infused Olive Oil in a skilled, added four pieces of boneless, skinless chicken breasts and let them cook, covered, while I prepared the other foods.

 

 


After four minutes, I turned the chicken, sprinkled with a small mix of freshly chopped herbs from my garden (sage, chives, basil, oregano, … read the rest. . .

Sweeten my tea and share:

Recipe: Infused Olive Oil

Nov 8, 2011 | 5 comments

Recently I posted my recipe for Asparagus Wraps (click here).

The recipe calls for basting with olive oil. I wish I could make my own. But since I can’t, I’m happy to do the next best thing: I infuse store-bought Extra Virgin Olive Oil (EVOO) with my own herbs.

In a 16 oz. vinagrette bottle (or, in my case, if the bottle breaks, use a canning jar), combine 12 ounce EVOO, and whichever fresh herbs you like. I combine crushed black pepper with fresh chopped oregano, fresh chopped parsley, fresh chopped basil, and fresh chopped chives. I also add … read the rest. . .

Sweeten my tea and share: